Bacon Wrapped Turkey
What you’ll need:
Brining Bag or Large Plastic Bag Deep Roasting Pan [That fits the turkey and in your oven. One with a rack inside is preferable.]
Platter or Pan [That fits the turkey and in your fridge.]
Kitchen Twine Probe Style Meat Thermometer 18-20 lbs turkey [The bigger the bird, the more leftovers. But you can adapt the recipe for a smaller turkey. Fresh is better, if frozen leave time to thaw.]
Lots of Kosher Salt
1 ½ lbs. Bacon
½ lb. Butter Herbs: Sage, Thyme, Oregano, Parsley, Rosemary [Fresh is better.]
Roasting Vegetables: Carrots, Celery, Leeks, Apples
Plan time to brine your bird 2-3 days before Thanksgiving, this will make your turkey much juicier.
Remove all interior parts of the turkey [You can either discard them or use them for giblets in Keto Gravy. Another good way to utilize all parts of the turkey it to make bone broth.
When you remove the gizzard and neck, add them to a crockpot with 8 cups of water, a stick of fresh rosemary, and 1 tsp sea salt.
Cook on low while turkey cooks.
Add any left offer drippings that you don’t use for the Gravy to the crock pot as well as all the bones left over after the turkey is carved.
Cook in crockpot on low for 24-48 hours. Enjoy.]
Wash the bird (inside and out). Put the bird in a large plastic bag. [You can use “brining bags” found in most grocery stores or just use an ordinary plastic bag.]
Massage the bird (inside and out) with LOTS of Kosher Salt.
Wash your hands.
Close the bag and put it on a platter or pan.
Place in the fridge for up to 2 days.
In a food processor, blend ½ lb. of raw bacon slices, ½ lb. butter and generous handfuls of sage, oregano, thyme, rosemary and some oregano. Blend until you have a smooth paste. [This can be made in advance and stored in an airtight container for up to 5 days.]
*If you have anyone who does not eat pork, you can combine 1.5 sticks of melted Butter, 1 ½ tsp Garlic Powder, ½ tsp Parsley and tbsp Salt for an alternative mixture.